When our chakras are imbalanced, we may experience “dis-ease” in that area of the body, plus related psychosomatic symptoms such as hip problems, hormonal imbalances, digestive issues, heart conditions, mucus, headaches, or brain fog. Thanks to ingredients such as grounding root vegetables, sultry cinnamon, empowering turmeric, heart-expanding leafy greens, nutrient-dense spirulina, and enlightening beets, these soups are delicious plant medicine.
3 medium purple beets, tops removed
2 tsp sesame, coconut, or grapeseed oil
1 yellow onion or fennel bulb, chopped
3 garlic cloves, minced (reduce or replace with ¾ tsp asafetida for pitta)
1 quart vegetable broth
1 tsp freshly grated ginger
½ cup cashews, soaked and drained
¼ tsp turmeric
½ tsp sea salt, plus more to taste
¼ tsp freshly ground black pepper, plus more to taste
⅔ cup cashew sour cream (see below), to serve
- Heat oven to 400°. Place beets in a large Dutch oven or baking dish. Cover and roast for 1 hour, until easily pierced with a fork. Let cool. Remove the skins (they should slip off easily when rubbed), and chop beets.
- In a large pot or Dutch oven, heat oil over medium heat. Add onion and sauté until transparent, 5 minutes. Add garlic, and cook until fragrant, 1 minute.
- Stir in vegetable broth and roasted beets. Bring to a boil, and cook until beets are heated through. Remove from heat, and let cool.
- Working in small batches, transfer beet mixture to a blender and purée with ginger, cashews, turmeric, salt, and pepper until smooth. Transfer soup back to pot, and cook over medium heat, until hot. Serve topped with a large dollop of cashew sour cream.
- Serving Size: 4